Strawberry Balsamic Jam from http://achowlife.blogspot.com/2009/05/canning-is-cool.html

3 lb. strawberries, tops chopped and quarted
2 cups sugar
1/3 cup lemon juice
2 tblsp. balsamic vinegar

Special Equipment:
Large pot for boiling jars, 4 small canning jars and lid sets. Magnetic wand & Potato masher.

Toss the strawberries with the sugar and lemon juice in a big bowl Let the mixture sit for one hour at room temperature until nice and juicy.

Fill a large pot with tap water. Place 4 lids of cans at the bottom of the pot to protect the jars from breaking against the hot surface of the pot. Place for jars on top of the lids filling them with water so they sink. They should be fully immersed in water. Boil the water. In another smaller pot, place 4 lids and rims and boil. Make sure those are also immersed. Put a one large pot of bowling water on the stove and one smaller pot of bowling water.

Place a small plate into the refrigerator to chill. This will be used to test the jam consistency later.

On another burner, place the strawberry mixture and balsamic vinegar into a into a pot and bring to a boil over moderate heat. Using a potato masher, mash the strawberries so they are not chunky, but fairly smooth. Boil, stirring frequently and skimming off the foam, for approximately 20 minutes. You can use a metal spoon to shave the foam off the boiling jam (it will not combine with the jam so it must be removed). Then, reduce heat and cook at a slow boil, skimming occasionally and stirring frequently to prevent scorching as jam thickens. This may take 35 minutes to 1 hour. Test the jam by placing a small spoonfull of it onto the chilled plate and refrigerate 1 minute. Tilt plate and jam should not run down the plate

Drain jars on a clean dish towel. Ladle the jam into the jars leaving 1/4 inch room between the jam and the top of the jar. Remove lids from the boiling water with magnetic wound making sure you do not touch the outer rim of the jar and contaminate the sterilized jars. Screw rims onto jam jars. Using tongs, pick up the full jam jars and place them back into the boiling water for 5 minutes making sure they rest on the lids at the bottom of the pot. Otherwise, they might crack.

After 5 minutes, remove the jars and place them on the towel. You should hear a ping type noise which tells you the jam jars are sealed. Once you hear that, tighten the rims and let the jam rest for one day before eating.